October 24, 2013

I’ve been missing home like no other for the past week or so. In my case, this so called “home” isn’t my actual house, but an entire country: Sweden. Ever since I was six, when I first moved to the States, I’ve had month-on-month-off periods where I can’t stand the thought of being thousands of miles away. As with all other life problems, baking does a pretty decent job of acting as a problem solver.

Coconut macaroons have been a family favorite, and a personal favorite for years. I can remember little six year old me, looking up at my mom with dreamy eyes when she whipped together her coconut macaroons. My job was always to dip the macaroons in chocolate… and to lick the spoon of course. Now, close to ten years later, I’m not only in charge of the dipping. I recreated my mom’s classic recipe into something equally delicious and sneakily nutritious.

Vegan and gluten-free coconut macaroon bites. Have them plain or try them dipped in chocolate sauce; it’s entirely up to you!

Directions:
1. Preheat your oven to 350 degrees and grease a baking pan with coconut oil.
2. Add all dry ingredients to a mixing bowl and stir together, then add wet ingredients and blend together well.
3. Spoon the mixture out (I used one tablespoon per macaroon) into your hand and roll it into a ball.
4. Place baking pan in the oven for 15 minutes, or until the macaroons get golden.
5. (Optional) While the macaroons are in the oven, combine the ingredients for the chocolate sauce.
6. Take the macaroons out of the oven and let them cool for a minimum of 20 minutes.
7. (Optional) Dip them in the chocolate sauce and let them cool in the fridge for a minimum of ten minutes for the chocolate sauce to harden.

I definitely recommend trying them, they’re the perfect replacement for your typical macaroon. I try to go back every summer, but sadly it’s a tad bit (cough thousands of dollars cough) expensive… I actually just went this summer though! xx, Vilda 🙂

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